Beans

 

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Rithanie Gonzales
 
 
 
 

Wednesday Soup: Kale and White Bean Soup | April 18, 2012

Wednesday Soup: Kale and White Bean Soup

The power of soup is remarkable!  We have all heard the campaign for eating raw foods particularly with regard to vegetables.  Understandably we strive to obtain the most nutrition from our food sources and stretch our food budget to provide the best for our family.

Certainly, raw vegetables are not without merit, and we may think it is only logical that vegetables in the raw are better.  This conjecture is quite far from the truth, as in the long way from New York to Japan. A number of research studies have shown time and time again some of the best nutrients … Read More »

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30-Minute Meals: Hearty Beans and Greens Stew | January 14, 2011

30-Minute Meals: Hearty Beans and Greens Stew

By Carolyn Hemming, co-author Quinoa 365: The Everyday Superfood (2010 Whitecap Publishers) carolynrunkvist@gmail.com

The superfood quinoa is your answer to super meals, super fast! Gluten-free, high protein, maximum nutrition, kid-approved and under 30 minutes? It is possible!

What is QUINOA? Pronounced keen-wa, it is an extraordinary superfood that has become increasingly popular because of its high protein and maximum nutrition… it cooks up the same as rice, but with super nutrition and in half the time!

This powerful little seed has more recently garnered interest from those not only seeking superior nutrition, but … Read More »

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Healthy Eating: The Israeli Salad | January 4, 2011

Healthy Eating: The Israeli Salad

This a tasty and refreshing meal. Whoever said salads are boring? It’s also a near perfect ratio of quality protein, fat, quality carbs and fiber. The mint is the key ingredient and makes it very refreshing!

The Israeli Salad
by Dr Tom Potisk

INGREDIENTS

2 fresh cucumbers, peeled
-4 fresh tomatoes
-1 green pepper
-1/2 cup fresh parsley
-1/4 cup fresh mint leaves
-3 tablespoons extra-virgin olive oil
-juice of 1 lemon
-sea salt to taste
-freshly ground pepper to taste
-1 cup cooked Garbanzo beans

DIRECTIONS

Finely dice tomatoes, cucumber, and pepper.
Chop the parsley and mint finely and toss with vegetables/beans
In separate bowl. whisk together oil, lemon juice, salt, and pepper. Slowly … Read More »

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Lauri Rottmayer
 
 
 
 

Mediterranean Bean Soup | September 20, 2010

Mediterranean Bean Soup

Ahhh fall. It’s been teasing us. We have a couple of cool days here in Oklahoma and then it’s summertime hot again. With the first whisper of cooler weather, I pulled out the soup pot. I love soup. It can be a complete, healthy meal in a bowl. It’s also, usually, relatively easy to make.

Bean soup is one of my favorites. Dried beans are cheap and easy to prepare. If you don’t want to use dried beans, you can always open up a couple of cans. Just be sure to rinse them to get some of the salt off before … Read More »

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Kristin Cuccio
 
 
 
 

Three Bean Turkey Chili | November 10, 2009

Three Bean Turkey Chili

I’m here again with another feel good recipe. With the “chili” months approaching this will surely warm you up on a cold day, and again, is figure friendly!!

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When … Read More »

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Laura Carson Miller
 
 
 
 

Coffee Talk – Your Brew and You | August 10, 2009

Coffee Talk – Your Brew and You

Personally, I love coffee. I like it hot in the morning and iced in the afternoon. Lunches or dinners out that end with a cup are particularly satisfying.

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Martha Collins
 
 
 
 

“Shoepeg Caviar” | May 13, 2009

These are yummy, fresh, scoopable veggie and bean concoctions that the chips just help to shovel into my face! So, I actually tried combining the two out of necessity (because I didn’t have all of the ingredients to make either one), for a quick snack I had to take to a function last night. It was a big success. I had no leftovers.

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Martha Collins
 
 
 
 

Ham and Beans | March 4, 2009

Ham and Beans

Ham and Beans

2# dried beans, soak over night and rinse
1 envelope of onion soup mix
1 can of vegetable juice, like V-8
A dash of Worcestershire sauce
5 or 6 cloves of garlic, pressed
3 stalks of celery, chopped, with leaves
1 onion, chopped
1 green bell pepper, or pepper of your choice
1 bay leaf, (to be fished out at serving time)

Chopped ham

Add all ingredients to soaked and rinsed beans. Cook covered for 6-8 hours on med low heat. Check often and add broth or seasoned water if fluid level gets low. To add even more flavor, you can add salsa or barbecue sauce.

Photo Credit … Read More »

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